If you love wine, you know who Jancis is, and if you don't, this is a great introduction to her. Author of dozens of wine books, wine advisor to the Queen, among other achievements, with designer Richard Brendon, Jancis has just launched a beautiful wine glass that's good for both red & white wine.

In this lively, intimate interview with Bianca Bosker, Jancis answers timeless questions like, Is there a direct correlation between price and quality in wine? (No!) What's the next trend going to be in wine? Is natural wine really all that much better? And much more.

Chef Magnus Nilsson, who helped launch the Nordic food revolution from Fäviken, his 24-seat restaurant in Sweden has just published another, epic must-have cookbook: The Nordic Baking Book. Howie Kahn finds out why Nilsson believes Nordic baking is the “best baking culture in the world,” why fika is like “a nap with food,” the worst thing a creative person can do, what Nilsson means when he talks about sandwich cake and much more.

From New Yorker covers to dozens of books for adults and children, and exhibitions, Maira Kalman’s iconic art and prose have made her a national treasure. Food often features in her work, like in this year’s book Cake, and the forthcoming Autobiography of Alice B. Toklas, by Gertrude Stein. Mark Kurlansky, best known for his brilliant books, Cod, Salt and most recent, Milk! met with Maira in her Manhattan studio to find out how she makes her paintings look so delicious, and wound up finding a soulmate in the most surprising and hilarious ways.

Noma, arguably the most influential restaurant of the 21st century, uses fermentation in a revolutionary way. For the first time, the chefs behind this alchemy share the fruits of their years of experimentation, as well as predictions for the future of food, with host Howie Kahn.

Taped live before an audience at Dean & Deluca’s flagship store in Soho, this episode explores how an ancient source of protein - crickets - could solve some of the world’s hunger problems - and be the most delicious new ingredient to cook with. Star chefs Gabe Kennedy and Malcolm Livingston join Seek cricket flour and snacks CEO Robyn Shapiro in this fascinating discussion moderated by Howie Kahn.

Called "the next Julia Child," Samin Nosrat, author of the instant classic Salt Fat Acid Heat, talks with Alex Guarnaschelli about working on the Netflix series, the salt she swears by, and her new favorite snack, in this intimate interview between two extraordinary women.

Ukrainian food is not what you think it is. Extraordinary cookbook author Olia Hercules takes Diana Henry on a culinary, cultural and deeply personal trip through her homeland. Including watermelon molasses, borscht with eels, mint ajika, pepper pastes, soup stock made from dried pears and more. All that plus a preview of Olia’s fascinating next book, Summer Kitchen.

Four great writers—and speakers—on how to eat, how to write and what foods and food issues should be on our minds today.

Milk is one of the most controversial foods in history. Mark Kurlansky (author of more than 30 books, including bestsellers Cod and Salt) and Blue Hill’s Dan Barber (author of the ground-breaking book The Third Plate) debate, debunk and discuss GMO, raw, grass vs. grain, sheep vs donkey, and other fascinating questions raised in Mark’s latest brilliant deep dive, Milk! A 10,000 Year Old Food Fracas.

The New Yorker’s new weekly food critic, Hannah Goldfield discusses the role of restaurant criticism today with author Bianca Bosker (Cork Dork). How does Goldfield choose her subjects for her 'Talk of the Town for restaurants'? What will next year's big ingredient be? What does she hate and what, after thousands of restaurant meals does she always crave?

Meet the extraordinary women who are changing the New York culinary world. In 2016 Clare de Boer, Jess Shadbolt, and Annie Shi opened their first restaurant and promptly broke most of the rules of success. Journalist Charlotte Druckman finds out how King is crushing it.

Last summer, Dana Bowen was the Executive Editor of Food & Wine; this summer she's running a culinary club with Sara Kate Gillingham, the James Beard Award-winning writer. Host Howie Kahn visited The Dynamite Shop to hear why these powerhouses decided to leave the world of words for the world of cooking with tweens and teens, and how they hope their Make & Take program will change how families eat together.

The snap and the nib. The problem with cocoa butter. The solution of olive oil. From cacao farms in Madagascar to a testing lab in Florence to the production facility in Napa, the legendary Thomas Keller takes host Howie Kahn through his fascinating and unique chocolate-making process. Plus Keller weighs in on #MeToo, the enduring appeal of Raoul's, the importance of meditation, who he thinks should play him in his biopic, and why he has a special affection for Dean & DeLuca and our show's namesake street.

Diana Henry is from Northern Ireland; Anthony Mangieri from the Jersey Shore. Their unique love of food and hard work propelled each to the top of their fields. Adam Sachs hears how Mangieri's newest restaurant is 'unlike any other in the world' and Howie Kahn discovers why Nigella Lawson can't love you if you don't love Henry's newest book, How To Eat A Peach.

Wellness: it's everywhere and yet…what is it? And is it attainable? How? On this episode two wise women share their philosophies, stories and recipes for eating and living well. London shaman Wendy Mandy's treatments and potions are so restorative that some clients, like veteran journalist James Fox, call her a witch. Co-author of Keith Richard's memoir Life, Fox takes us inside Mandy's treatment rooms where, over a series of days he learns some of Nigerian-born healer's wellness secrets, in this, her first American interview.

CAP Beauty achieved a cult following so soon after opening that the all-natural beauty webstore expanded to a brick and mortar in New York and last fall, to the new Fred Segal in Los Angeles. Prince Street's wellness-seeking hedonist Melanie Dunea sat down with CAP Beauty co-founder Kerrilynn Pamer to discuss CAP's first cookbook/lifestyle guide, High Vibrational Beauty, and their just-out adaptogenic-herbed CBD oil, The Daily Hit.

Recorded live in Dean & DeLuca Soho, Prince Street;s Howie Kahn and Vogue's Executive Editor, Taylor Antrim discuss the new book FOOD IN VOGUE. How does Vogue illustrate the cultural food moment? How did photographer Irving Penn use ants in one of his photos--and where did his editor find them? How will Vogue's food coverage change? These answers and much more in a lively discussion about how the influential magazine has helped make food fashion.

A terrific tasting menu of some of our favorite stories, including: The farming revolution taking place in the shadow of the Williamsburg Bridge. Why Scarlett Johannson's memory lane leads her to Howard Johnson's. Alex Guarnaschelli and Isaac Mizrahi discuss tomato sauce and the meaning of life—before he serenades her. Alec Baldwin on the food that reminds him of his early Broadway days. David Miliband on how Americans can help end the African famine – and why they should. Chef Mashama Bailey introduces us to the Thrill Ladies. Hawa Hassan's journey from Somalia refugee to CEO of her condiment company, Basbaas.

The road to changing the world often begins at the table. Recorded live before an audience at Dean & DeLuca in New York City, cookbook author Julia Turshen, New York Magazine’s Sierra Tishgart, and Somali-American Hawa Hassan, founder of Basbaas, share inspiring stories from Julia’s latest book, FEED THE RESISTANCE, a collection of healthy recipes and essays from celebrated activists and chefs.

Why is Momofuku mastermind David Chang designing high-tops with Nike and what has marriage taught him about being a chef and running his empire? How did the food (and tequila) scene in Marfa, Texas, influence Griffin Dunne, Roberta Colindrez and the rest of the cast of I Love Dick? And what does Nicholas Morgenstern's ice cream have to do with art and design? Plus, Andrew Zimmern is back with an evocative and romantic Madeleine Moment set in Paris, 1968.

Andrew Zimmern is more than just the sum of his Bizarre Foods. In this candid conversation at the Dean & DeLuca flagship, with Prince Street's Howie Kahn, the acclaimed chef and television host lays bare the past that could have killed him, the show that almost never got off the ground, why food people are the best people and why he might leave all the deliciousness behind for a world that's even more bizarre--a future in American politics.

Recorded live in Dean & DeLuca Soho, Prince Street;s Howie Kahn and Vogue's Executive Editor, Taylor Antrim discuss the new book FOOD IN VOGUE. How does Vogue illustrate the cultural food moment? How did photographer Irving Penn use ants in one of his photos--and where did his editor find them? How will Vogue's food coverage change? These answers and much more in a lively discussion about how the influential magazine has helped make food fashion.

Masa Takayama, master of sushi, gets serious about hamburgers with Jay McInerney. Rising British art star, Lucy Sparrow, tells Alex Guarnaschelli why being an artist is more difficult than being a stripper and why her latest installation is a bodega made of felt. Cork Dork author Bianca Bosker leads the rousing, Rosé-fueled return of The Prince Street Wine Club with Drink Pink author Victoria James and Ramona wine cooler mastermind, Jordan Salcito. And learn why an Italian grandmother kept two kitchens in her home from her grandson, The New York Times' Frank Bruni.

Very soon, grocery stores will be cloud-controlled mini-farms with shelves of growing produce -- according to Andrew Carter and Adam DeMartino, co-founders of the Brooklyn startup Smallhold. Hear how their ideas for vertical farming could impact your home, your supermarket and even outer space. Prince Street's Gabe Ulla has the story.

How do you feed 30 million people? Howie Kahn sat down with David Miliband, president and CEO of the International Rescue Committee, to discuss the unprecedented famine spreading across South Sudan, Somalia, Yemen and Nigeria and what Miliband's organization is doing about it right now. And how you can help, too.

Is creativity an act of rebellion? What's mustard seed doing in a taco? Is there a store-bought tortilla worth eating? And how did this self-proclaimed Masshole, interested in vandalism, punk rock and avant-garde pastry, become one of contemporary Mexican cuisine's leading voices and greatest chefs? Empellón's Alex Stupak reveals these answers and more to chef Alex Guarnaschelli--and a live audience--at Dean & DeLuca's flagship store in Manhattan.

Dan Barber, in London, makes food waste the new black. How April Bloomfield turned her fear of the hamburger into gold. Tasmanian journalist Craig Leeson wants to shock you—to save the earth with his film, A Plastic Ocean. From upstate New York, a Brazilian-American man has started a shrimp revolution. And Gillian Jacobs, star of Netflix's Love, calls us from Los Angeles with her Madeleine Moment (spoiler alert: sprouts are involved).

I once passed O.J. Simpson in the hallway of the Las Vegas County Courthouse when he was on trial for theft and assault. When our eyes locked he said, “Love your work, man." It’s a common go-to greeting show folk say to each other that isn’t always genuine but polite nonetheless. My segments for Prince Street are called Love Your Work but the people I interview do work that I actually love and admire.

My name is Scott Chaskey and I have been fortunate to farm garlic, greens, potatoes (and sixty other crops) for the Peconic Land Trust, at Quail Hill Farm on the eastern end of Long Island, for the past 27 years. Twice a week 250 families visit the farm, one of the original CSA's (Communited Supported Agriculture) in the country, to harvest their share of the crops; we grow over 500 varieties of vegetables, fruit, and flowers.

For the farmer aware of ethical choice and ecological necessity, each flick of the hoe, each pass with the disc harrow, each disturbance of wild nature can also be an act that supports the integrity and beauty of the land. The Trust, a conservation organization founded in 1983 by John Halsey and friends, has to date protected over 12,000 acres on the East End of Long Island. For a couple of decades we were singular in creating a marriage between conservation and community farming; our mission has been to encourage more of it. From a handful of farms in 1986, it is estimated that over 6,000 CSA’s are presently growing, cultivating, and harvesting in our United States.

Each year Quail Hill Farm employs apprentices to learn the trade and to expand the business of sustainable/ ecological farming on soils that should be farmed, and through “Farms for the Future” the Trust links aspiring farmers with available land. Quail Hill Farm is in the best sense a communal response to the preservation needs of a seaside place, an attempt to create and conserve what Aldo Leopold, the author of “A Sand County Almanac,” calls “a state of harmony between men and land.”

We’re keeping it real this month on Prince Street with a show about anxiety. We understand—it’s summer, time for ice cream and the beach. But we also know that nerves are not seasonal, especially when it comes to... food.

What does it mean to truly be prepared? In this first episode, we get perspective from legendary filmmaker Francis Ford Coppola, make pizza with ramen master Ivan Orkin, hop aboard a US Coast Guard cutter with Griffin Dunne and chase down an illusive Italian cooking robot. All that and more!